Frosted Raspberry Bars Recipe

Frosted Raspberry Bars Recipe

While visiting a friend, I tried one of these tempting treats that her daughter made. After one bite, I knew I had to have the recipe. The cake-like bars with a fruity filling and creamy frosting are a sweet solution for any potluck or party.
-Esther Horst, Augusta, Wisconsin

Directions

In a mixing bowl, cream butter and sugar. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla. Add the dry ingredients to the creamed mixture alternately with egg mixture; mix well. Divide dough in half; chill for 2 hours or until firm.

Roll out one portion of dough into a 15-in. x 10-in. rectangle; carefully transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with raspberry filling. Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in. wide strips; make a lattice crust over filling. Bake at 350° for 30 minutes or until golden brown. Cool on a wire rack.

In a mixing bowl, beat the butter, shortening, cream cheese and marshmallow cream until smooth. Add the confectioners' sugar and milk; mix well. Drizzle over bars. Refrigerate until set before cutting.Yield: about 2 dozen.

Originally published as Frosted Raspberry Bars in Taste of Home
October/November 2002, p29

In a mixing bowl, cream butter and sugar. Combine the flour, baking powder and salt. Combine the eggs, milk and vanilla. Add the dry ingredients to the creamed mixture alternately with egg mixture; mix well. Divide dough in half; chill for 2 hours or until firm.

Roll out one portion of dough into a 15-in. x 10-in. rectangle; carefully transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spread with raspberry filling. Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in. wide strips; make a lattice crust over filling. Bake at 350° for 30 minutes or until golden brown. Cool on a wire rack.

In a mixing bowl, beat the butter, shortening, cream cheese and marshmallow cream until smooth. Add the confectioners' sugar and milk; mix well. Drizzle over bars. Refrigerate until set before cutting.Yield: about 2 dozen.

Originally published as Frosted Raspberry Bars in Taste of Home
October/November 2002, p29